Glossary A

Arros Sec also known as Arroz is the Ibizan version of Paella which is often prepared/cooked with rabbit, as well as the original ingredients of vegetables, fish and shellfish. Arros sec , the Ibizan Paella may also be made with chicken combined with, fish and shellfish.

Arrose the French term which means "sprinkled", "moistened" , "basted"

Arroser is a French term meaning to baste, to sprinkle or to lightly moisten a dish by spooning the melted fat or juices over it periodically during cooking.

English: Roast / Deutsch: Braten / Español: Asado / Português: Assado / Français: Rôti / Italiano: Arrosto /

Arrosto is the Italian word for "roast" or anything roasted in the oven, normally meat cooked in an oven or on a spit or grill.

Arrosto di pecora is the Italian for roasted or grilled mutton, a meat taken from full-grown sheep which is cooked by roasting or grilling

Arrotolare is the Italian word which means "to roll", "to roll back", "to roll up", "to coil or twist"

Arrotolato is the Italian descriptive term which means rolled, curled up, wound up, twisted, as in Pancetta arrotolata

Indian: Koova

Arrowroot is a starchy substance derived from the roots of certain tropical plants. In the culinary world, it serves as a valuable thickening agent, with a range of applications in both sweet and savory dishes. This article explores the uses, potential risks, historical background, and legal considerations related to arrowroot. We'll also provide a popular recipe that showcases its thickening abilities and versatility. Additionally, we'll touch upon some similar ingredients that share arrowroot's thickening properties.

Deutsch: Arroz Caldo / Español: Arroz Caldo / Português: Arroz Caldo / Français: Arroz Caldo / Italian: Arroz Caldo

Arroz Caldo is a traditional Filipino rice porridge, often served as a comforting meal. Its name, derived from Spanish, literally means "rice broth," but its preparation and flavour are distinctly Filipino, incorporating local ingredients and spices.

Arroz Chaufa de Pescado y Mariscos refers to a Peruvian dish of Chaufa (Cantonese-style fried rice) with fish and seafood. Other ingredients include, garlic paste, minced ginger, egg, cooked brown rice, dark and light soy sauce and chopped green onions. Peruvians cook this dish in several versions, depending on what ingredients they want to add with the basic ingredients.

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Glossary A

Arros Sec

Arrose

Arroser

Arrosto

Arrosto di pecora

Arrotolare

Arrotolato

Arrowroot

Arroz caldo

Arroz Chaufa de Pescado y Mariscos

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